Dutch Apple Pie Tartlets Recipe
These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. —Mary Ann Lee, Clifton Park, New York
1 cup finely chopped peeled apple
1/4 cup lemon curd
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/2 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
In a small bowl, combine apples and lemon curd. Spoon into tart shells.
In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet.
Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers.
Yield: 2-1/2 dozen.
Originally published as Dutch Apple Pie Tartlets in Taste of Home Christmas Annual
Annual 2013, p90
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